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Chunky Salsa

Guest Author - Sandy Moyer

Chunky Salsa

Use tomatoes and peppers from your garden to make your own home-canned salsa, as hot or as mild as you like it.

  • 10 cups peeled, seeded and chopped fresh tomatoes
  • 5 cups seeded and chopped green bell peppers
  • 2 to 2-1/2 cups seeded and chopped chile peppers
  • 5 cups finely chopped onions
  • 1-1/4 cup apple cider vinegar
  • 3 garlic cloves, minced
  • 3 tsp. salt
  • Optional, for extra hot salsa -
    1/2 to 1 tsp. Tabasco or similar hot pepper sauce - according to taste

Preparation -
Combine all the ingredients in a large stockpot. Bring a boil. Reduce heat and simmer for 10 to 12 minutes. Wipe the jars rims with a clean damp cloth. Ladle the salsa into 6 - 1 pint canning jars, leaving 1/4" headspace. Place the caps and bands on the jars. Place the filled jars in a boiling water bath canner and process for 15 minutes. Yield - about 6 pints salsa.


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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